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2026-01-30T11:55:06Z

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{{#seo:
|title=Beef Wellington, | Beef recipes from The cook's Wiki
|titlemode=replace
|keywords=#duxelles #beef #beefwellington #parmaham #mushrooms #pastry #brush #butter #thyme #clingfilm #shallots
|hashtagrev=032020
|description=Beef Wellington is a not difficult to make at home, but is does take a little time. Step by step, easy to follow directions with pictures
}}

{{Template:AdvancePreparation}}

'''[[Beef]] Wellington''' is a great Christmas alternative to [[Turkey|turkey]]. It was Winston Churchill's favourite dish (he knew what he liked!)
Use a good [[Beef|beef]] fillet (preferably Aberdeen Angus), tell your butcher what you are going to use it for and get them to remove the chain muscle and the silverskin sinews and gristle from the outside of the fillet.

{{recipesummary
|TotalCalories = 2780
|PortionCalories = 695
|DatePublished=28th January 2013
|Author=Chef
|Servings = Serves 4
|Difficulty = 3
|TotalTime = 2 hours 30 minutes
|PrepTime = 50 minutes
|CookTime = 1 hour 40 minutes
|Image = [[Image:Beef Wellington recipe.jpg|middle|none|alt=Electus]]
}}
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====Best recipe review====

''Make this at least once a year!''

5/5 

Lovely details and such a special meal. Worth all the effort.

 [[User:PSmith|Paul R Smith]] 
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<gallery widths=250px heights=250px perrow=5>
Image:Beef Wellington sliced.jpg|[[Beef]] Wellington sliced
Image:Churchill-2.jpg|The kitchen in [http://cwr.iwm.org.uk/ Churchill's underground bunker] where his favourite dish would have been cooked many times.
Image:Churchill.jpg|Churchill's favourite recipe
</gallery>
{{RecipeIngredients
|'''[[Duxelles]]'''
| 250 g [[Mushrooms|mushrooms]] chopped very finely.
| 2 [[Shallots|shallots]] peeled and chopped very finely
| 2 cloves of [[Garlic]], peeled and crushed
| 3 tablespoons [[Butter|butter]]
| 50 ml [[Dry white wine|dry white wine]]
| 1 sprig of [[Thyme|thyme]]
| [[Sea Salt|sea salt]] and [[Freshly ground black pepper|freshly ground black pepper]]
|'''[[Beef]] Wellington'''
| [[Olive oil]] for [[Frying|frying]]
| 500g trimmed [[Beef|beef]] fillet (cut from the middle of the fillet)
| 6 slices of [[Parma ham|parma ham]] or [[Prosciutto]]
| Made-up [[English mustard recipe|English mustard]]
| 375g packet of pre-rolled [[Puff pastry|puff pastry]] (you won't need it all).
| 2 [[Egg yolks|egg yolks]]
}}

===[[Mise en place]]===
* Preheat the [[Oven|oven]] to 220° C (425° F - gas 7), [fan oven 200° C & reduce cooking time by 10 mins per hour]
===Method===

''Don't rush this, it's quite long-winded and will probably take around 30 minutes cooking.''
{{RecipeMethod
|'''[[Duxelles]]'''
| Gently sauté [[Garlic|garlic]] and [[Shallots|shallots]] in the the finely chopped [[Mushrooms|mushrooms]] in the [[Butter|butter]] for about 6 minutes until soft.
| Add the chopped [[Mushrooms|mushrooms]] and the whole sprig of [[Thyme|thyme]] and gently cook for 10 minutes so most of the [[Mushroom|mushroom]] [[Liquor|liquor]] is cooked off.
| Remove the sprig of [[thyme]]
| Add the [[Wine|wine]], a splash of [[lemon juice]] and season to taste.
| Cook gently until all of the liquid has gone.
| The [[Duxelles|duxelles]] should stick together easily.
| Remove from the heat and allow to cool. Don't allow it to get too cold or it will be difficult to spread on the ham.
|'''[[Beef]] Wellington'''
| Heat a [[Frying pan|frying pan]] and a few tablespoons of [[Olive oil|olive oil]] until almost [[Smoking|smoking]].
| Add the [[Beef|beef]] and [[Brown|brown]] all surfaces, turning often.
| Remove from the heat and allow to cool and then [[Brush|brush]] generously with the [[English mustard]] paste.
| Cut a large sheet of [[Cling-film|cling-film]] and cover with the [[Parma ham|parma ham]] so it is large enough to roll around the [[Beef|beef]], overlapping at the edges.
| Spread the [[Duxelles|duxelles]] over the [[Parma ham|parma ham]] as pictured.
| Lay the fillet on the [[Duxelles|duxelles]] and use the [[Cling-film|cling-film]] to roll the [[Parma ham|parma ham]] around the the [[Beef|beef]] so it resembles a large [[Sausage|sausage]].
| Twist the ends to seal and [[Refrigerate|refrigerate]] for 20 minutes so it holds its shape when un-wrapped.
| Remove the [[puff-pastry]] from the fridge 25 minutes before you need it to prevent it cracking when un-rolled.
| [[Brush|Brush]] the edges that will overlap with the [[Egg yolk|egg yolk]].
| Remove the [[Cling-film|cling-film]] and wrap the [[Beef|beef]] in the [[Pastry|pastry]], pressing the edges together with the tines of a fork. Place join-side down on a non-stick baking tray and [[Brush|brush]] the [[Pastry|pastry]] with the remaining [[egg wash]]. Overlap the pastry just enough to join, trimming and discarding any excess.
| Cut long diagonal slashes in the [[Pastry|pastry]] for decoration, being careful not to penetrate the pastry.
| [[Bake]] for 35 to 40 minutes until the [[Pastry|pastry]] is nice and crispy.
| Rest for 10 minutes before slicing and serving
}}
===Serving suggestions===
Serve with [[Potato wedges|potato wedges]] and a [[Green salad|green salad]].

The second half, on the second day, was reheated for 30 minutes(180°C - 350° F) and served with [[chips]] and [[peas]].
====[[Duxelles]] and Beef Wellington, step by step photographs====
<gallery widths=250px heights=250px perrow=5>
Image:Duxelles ingredients.jpg|The basic ingredients for duxelles
Image:Shallots and garlic suateed in butter.jpg|[[Shallots]] and [[Garlic|garlic]] [[sautéed]] in [[butter]]
Image:Mushrooms chopped.jpg|Mushrooms chopped in the [[food processor]]
Image:Mushrooms go in dry.jpg|The [[mushrooms]] look very dry when they are first added
Image:White wine added.jpg|Wet again once the [[white wine]]/[[sherry]] is added
Image:Duxelles reduced, ready to cool.jpg|Duxelles completed, ready to cool
Image:Fillet for beef Wellington.jpg|British prime fillet
Image:Browning the fillet.jpg|Browned all over
Image:Fillet steak brushed in mustard.jpg|Brushed generously in English mustard
Image:IParma ham laid on cling film.jpg|[[Parma ham]] laid out on [[cling film]]
Image:Duxelles.jpg|[[Parma ham]] brushed with [[duxelles]]
Image:Rolled up in cling-film.jpg|[[Parma ham]], [[duxelles]], [[mustard]] and [[beef]] fillet, wrapped up in [[cling film]]
Image:Roll the beef in the puff-pastry.jpg|Roll the beef in the puff-pastry
Image:Trim excess & join the underside with a fork.jpg|Trim excess pastry & join the underside with a fork
Image:Decorate with a sharp knife.jpg|Egg-wash & decorate with a sharp knife
Image:Beef Wellington recipe.jpg|Beef Wellington
</gallery>
===Chef's notes===
I never have [[White wine|white wine]] so use a little less [[Dry sherry|dry sherry]], watered down instead - no one has noticed yet!

I've now made quite a few variations of this recipe, using [[bacon]] instead of [[ham]], including [[paté]] in the [[duxelles]] and using different cuts of meat. My conclusions: This doesn't work well you don't use [[fillet of beef]]. It's rich enough without adding [[paté]]. If you use [[bacon]], it makes it too heavy and hard-going.

If you are making this for just 2 people, make the [[duxelles]] for 4, split the fillet in to two halves, wrap and bake one (to server two people), leave the other wrapped in [[clingfilm]] and bake that in a few days time for another lovely rich meal. That way you get two nice fresh crispy wellingtons rather than soggy leftovers. You could also make a [[chicken wellington]] with the other half of the [[duxelles]].
{{RecipeLine}}
[[Category:Recipes]]
[[Category:British recipes]]
[[Category:Historic recipes]]
[[Category:Main courses]]
[[Category:Beef recipes]]
[[Category:Meat recipes]]
[[Category:Favourite recipes]]
[[Category:Pan fried]]
[[Category:Baked or roasted]]
[[Category:Unusual recipes]]

<code 'hashtagrev:12032020'>[[Special:Search/duxelles|#duxelles]] [[Special:Search/beef|#beef]] [[Special:Search/beefwellington|#beefwellington]] [[Special:Search/parmaham|#parmaham]] [[Special:Search/mushrooms|#mushrooms]] [[Special:Search/pastry|#pastry]] [[Special:Search/brush|#brush]] [[Special:Search/butter|#butter]] [[Special:Search/thyme|#thyme]] [[Special:Search/clingfilm|#clingfilm]] [[Special:Search/shallots|#shallots]]
</code>

Beef Wellington - Revision history

Chef: Text replacement - "|thumb|middle|none|alt=Electus" to "|middle|none|alt=Electus"